Walnutmeat Spaghetti Recipe
Ingredients
| Sesame oil | 2 Tablespoon | |
| Onion | 1 Large, chopped | |
| Green pepper | 1/2 , chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Tomatoes | 4 Cup (16 tbs), peeled | |
| Pimiento | 1 Tablespoon, chopped | |
| Honey | 2 Tablespoon | |
| Salt | 1 Tablespoon | |
| Basil | 1/4 Tablespoon | |
| Oregano | 1/4 Tablespoon | |
| Miso | 1 /4 Cup (16 tbs) | |
| Black walnuts | 1/2 Pound, chopped | |
| 8 oz wholewheat spaghetti | ||
Directions
Saute onions, pepper, garlic in oil.
Add seasonings, tomatoes, pimientos, honey, and salt.
Bring to a boil, then simmer covered for 20 minutes.
Add miso and walnuts.
Take off heat, cool and refrigerate for 4 hours to improve flavor.
Twenty minutes before serving time, bring 2 quarts of water to a boil and add spaghetti slowly so boiling does not stop.
Add a tablespoon of oil and 2 teaspoons salt to the water.
Cook from 10 to 15 minutes or until tender.
Meanwhile reheat the spaghetti sauce.
Add seasonings, tomatoes, pimientos, honey, and salt.
Bring to a boil, then simmer covered for 20 minutes.
Add miso and walnuts.
Take off heat, cool and refrigerate for 4 hours to improve flavor.
Twenty minutes before serving time, bring 2 quarts of water to a boil and add spaghetti slowly so boiling does not stop.
Add a tablespoon of oil and 2 teaspoons salt to the water.
Cook from 10 to 15 minutes or until tender.
Meanwhile reheat the spaghetti sauce.
Chef
